Using honey from local bees near the Aberfeldy distillery, the infusion is meant to impart the terroir of the Scottish highlands, giving the whisky what the company calls a "unique smooth, buttery composition," a velvety, mellow character and even influences of citrus fruits.

After placing the honey into a mesh pouch, the natural sweetener is infused with Dewar's White Label whisky, and then filtered through oak cask wood chips.

It's not the first time makers of a hard liquor have launched a more mass market-friendly product in an effort to catch a wider audience.

Canadian brand Crown Royal also released a whisky finished with maple syrup last year with notes of caramel, vanilla and maple syrup, a trend that has steadily picked up steam with Jack Daniels Tennessee Honey, Bushmills Irish Honey and Barenjager, which added bourbon to their honey liqueur, notes DrinkSpirits.com.